Crispy and Delicious Enoki Mushroom Pancake
Enjoy your Enoki Mushroom Pancake Extra Crispy!
This is an Enoki Mushroom Pancake that you’ll want to keep eating. Experience the delightful savory flavor and satisfying crunch!
Main Ingredients
- 150g Enoki mushrooms (1 pack)
- 2 Tbsp Potato starch
Seasoning
- 1 Tbsp Soy sauce
- 0.5 Tbsp Minced garlic (1/2 Tbsp)
- 1 Tbsp Soy sauce
- 0.5 Tbsp Minced garlic (1/2 Tbsp)
Cooking Instructions
Step 1
First, trim off the tough bottom part of the enoki mushrooms with a knife. It’s important to cut this part cleanly as it can be hard and sometimes dirty.
Step 2
After removing the base, gently tear the enoki mushrooms into about 8-9 smaller sections by hand. Loosening up the clumps will ensure the seasoning distributes evenly and cooks better.
Step 3
Place the torn enoki mushrooms in a bowl. Add 1 Tbsp of soy sauce and 0.5 Tbsp of minced garlic. Gently mix them with your hands, like kneading dough, to coat the mushrooms evenly with the seasoning. Be careful not to mash the mushrooms.
Step 4
Sprinkle 2 Tbsp of potato starch over the seasoned enoki mushrooms. Gently toss again to coat each strand of mushroom with the starch. This step is crucial for achieving a wonderfully crispy texture when fried.
Step 5
Heat a generous amount of cooking oil in a pan over medium heat. Carefully place the coated enoki mushrooms in the hot pan. Fry them, flipping occasionally, until they are golden brown and crispy on both sides. Keep an eye on the heat to prevent burning, frying for about 3-4 minutes per side, to create your delicious Enoki Mushroom Pancake.
